Ripening Indices, Olive Yield and Oil Quality in Response to Irrigation With Saline Reclaimed Water and Deficit Strategies

• Published in: Frontiers in plant science 2019-10, Vol.10, p.1243-1243
• Main Authors: Romero-Trigueros, Cristina, Vivaldi, Gaetano Alessandro, Nicolás, Emilio Nicolás, Paduano, Antonello, Salcedo, Francisco Pedrero, Camposeo, Salvatore
• Format: Article
• Language: English
• Subjects: acidity; Arbosana; fruit weight; oil extractability; oleic acid; Plant Science; polyphenol
• ISSN: 1664-462X; 1664-462X
• DOI: 10.3389/fpls.2019.01243

The 70% worldwide surface of olive orchards is irrigated. The evaluation of non-conventional water resources and water-saving techniques has gained importance during the last decades in arid and semiarid environments. This study evaluated the effects of irrigation with two water sources: low-cost water DEsalination and SEnsoR Technology (DESERT) desalinated water (DW) EC w ∼1 dS m −1 ) and reclaimed water (RW) (EC w ∼ 3 dS m −1 ) combined with two irrigation strategies: full irrigation (FI) (100% of ET c ) and regulated deficit irrigation (RDI, 50% of ET c ) on fruit yield, ripening indices, and oil yield and quality of olive trees cv Arbosana planted in Mediterranean conditions. Our results showed that RW without water restrictions increased the fruit yield by 35% due to a slight increase in the fruit weight and, mainly, to a greater fruit set than the control trees; although this did not result in a higher oil yield (g tree −1 ) since the oil content per fruit dry weight was reduced. The RDI strategy did not decrease the fruit yield despite the fact that olive weight tended to decrease, and it increased the oil yield by ∼14.5%. The combination of both stresses (RW and RDI) neither decreased the fruit yield; however, it significantly reduced oil yield (25% less in 2018) since oil content per fruit dry weight was strongly reduced (40%) compared to control trees. Both RDI treatments, regardless water source, determined acidity levels in olive paste lower than in FI treatments; however, it reduced oil extractability and fatty yield. The finding about oil quality indicated that olive exposure to RW, regardless of the water amount, decreased oil quality mainly due to the reduction of oleic acid and the increase of C18:2/C18:3 ratio and peroxides; on the contrary, both RW and RDI improved the total polyphenols. In all cases, the parameters met the legislation. In short, with appropriate management, RW and RDI have great potential to manage oil olive production; nevertheless, studies subjected to long-term use of these techniques should be experienced to ensure the sustainability of oil yields and quality.